Chewy Chocolate Ginger Cookies are a delicious blend of fall spices, molasses, and chocolate in a super easy recipe that will quickly become a new holiday tradition!
chewy chocolate ginger cookies are an unexpected update to a beloved classic
According to the calendar, Wednesday was the first day of fall, but around here fall doesn’t arrive until I’ve made my first batch of chewy ginger cookies. I think everyone agrees that chewy ginger cookies are the best. This recipe respects the classic, but adds a subtle hint of chocolate. Who could argue with that? Whether you make the original, or this variation, I think we can all agree that fall isn’t fall without a warm chewy ginger cookie to officially kick it off.
why this recipe has always been my fall and winter go-to
The dominant flavor in these cookies is still provided by the molasses and warm fall spices, (cinnamon, allspice, cloves, ginger, and nutmeg) with the chocolate bringing up the rear. It’s a delicate balance, I didn’t want to the chocolate to overwhelm. They’re crisp on the outside, chewy inside, and stack and pack well. I personally think of them as an adult skewing cookie since they don’t have any bells and whistles like sprinkles, or frosting, etc., but they’ve always been a favorite of both my kids, so, go figure. The appeal of these chewy chocolate cookies lies in their seasonal nature, we make them at the first blush of fall, with the holidays looming on the horizon. These cookies herald an exciting time of year, and I think that’s why they are so beloved in our house.
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Chewy Chocolate Ginger Cookies
Ingredients
Instructions
- Set oven to 350F
- Cream the butter, sugar, and cocoa powder until creamy.
- Blend in the egg and molasses.
- Whisk the flour, baking soda, and spices to together. Add to the wet ingredients and blend just until combined. Don’t over mix.
- Scoop dough into small balls, I used my 1 1/2 inch diameter cookie scoop, and roll them in the sugar to coat.
- Set the dough on an ungreased cookie sheet ( you can line with a silpat mat or parchment paper) at least 2 inches apart.
- Bake for 8-10 minutes depending on size. They will look slightly under done, but will firm up as they cool.
- Let the cookies cool for 10 minutes in the pan, then transfer to a rack.
Notes
- These cookies, like most cookies, will come out slightly differently every time for me, depending on the flour I use, how I measure it, the exact temperature of my oven, what pan I use, how big my scoops of dough are, etc. I like to bake one or two test cookies to get the lay of the land before I do an entire pan full.
- If you’d like a darker chocolate cookie, use a dark Dutched cocoa like Hershey’s Special Dark. I used regular cocoa for mine and the color was subtle.
- Don’t over bake these…they will look slightly puffed and underdone when they come out of the oven, and they will flatten and crackle as they cool. Let them cool a bit on the pan before transferring to a rack so they have a chance to firm up.
- These cookies store wonderfully, even in plastic baggies, they keep their outer crunch and their inner chewiness perfectly for days!
absolutely amazing! although I couldn’t taste much chocolate, they were delicious, not too sweet and so chewy! 🙂 can i freeze after baking?
Yes, this type of cookie freezes well, wrap them well (after they’ve completely cooled) in plastic and then put in a heavy zip lock bag.
Hey Sue! The recipe looks delicious and easy! However, do you think i can do the cookies shaped with my gingerbread man cutter? or they will loose shape during baking?
So, you don’t have to flatten these out when you put the sugar-coated ball of dough on the pan? Just checking. They become that thin while baking?
Yes, these flatten by themselves. I’ve made them for many years and occasionally they won’t get quite as flat as pictured, sometimes that’s because I used a little more flour accidentally. And sometimes the type of cookie sheet can affect how they spread, but they do spread without any help.
Have you ever made a gluten free version? Do you think subbing a gf apf would still result in chewy cookies here?
Thanks.
Great question and no, I haven’t made a gluten free version. I don’t think they would be chewy if you used a gluten free baking mix, but I’ll have to give it a try to be sure, thanks for the idea Susan!
I’m going to try making them gluten free. I have a few different g.f. flours and I’ll let you know. I had the same question. They just sound so delicious! Thank you for your wonderful recipes, by the way! And your enticing photographs.
Thanks Alene, I’ll be interested to hear about your results 🙂
I made these cookies yesterday. We both loved them. The batter was great to work with and easy to form into balls. Highly recommend these cookies!
Thanks Marie, enjoy 🙂
I can’t wait to make these….have you ever frozen them?
These cookies should freeze fine, Debby. Just make sure you wrap them well.
I made these today (11/30/2015) and they are delicious! I’m making these for our cookie exchange this year. Thanks so much for the recipe ?
You’re so welcome Natalie 🙂
Yum! I love chewy homemade ginger cookies and with chocolate too? Perfection.
Chewy cookies are the best kind! What a great, underused combination too! I look forward to trying these!
They look so chewy and great, Sue.